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- 1 cup green or brown lentils - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 red bell pepper, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes - 6 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley or cilantro for garnish I love using lentils in my soup. They are packed with protein and fiber. They make this soup filling and healthy. I often choose green or brown lentils. Both types work great and cook well. Olive oil adds a lovely flavor. I heat it up in a pot and sauté the onion. The smell of cooking onion is so inviting! I add garlic, carrots, and celery next. This mix gives the soup a nice base. I also like to add a red bell pepper and zucchini. They add color and nutrition. The diced tomatoes bring in some sweetness and acidity. They help balance the flavors. Vegetable broth is key for a rich taste. I use about six cups. Then, I add spices like cumin, thyme, and smoked paprika. These spices give the soup a warm, earthy flavor. I always season with salt and pepper to taste. For garnish, I love using fresh parsley or cilantro. It adds a fresh touch and makes the soup look pretty. - Fresh herbs (e.g., basil, dill) - Additional spices (e.g., turmeric, coriander) If you want to switch things up, try adding fresh herbs. Basil and dill can add a new twist. You can also mix in spices like turmeric or coriander. They bring unique flavors and health benefits. - Calories: 180 - Protein: 10g - Fiber: 8g - Fats: 7g - Carbohydrates: 25g This soup is not only tasty but also nutritious. Each serving gives you a good amount of protein and fiber. It's a great choice for a healthy meal. Check out the Full Recipe to get started today! - Rinse lentils and chop vegetables - Measure out all ingredients To start this delicious soup, rinse your lentils under cold water. This step cleans them and helps remove any dust. Next, chop your onion, garlic, carrots, celery, bell pepper, and zucchini. You can use a sharp knife to make this easy. Measure out all your ingredients so you have everything ready to go. This makes cooking smooth and fun. - Heat olive oil and sauté onions - Add garlic, followed by carrots and celery - Incorporate bell pepper and zucchini - Mix in tomatoes and lentils - Pour in vegetable broth and spices, then simmer Now, grab a large pot and heat the olive oil on medium heat. Add the diced onion and sauté for about 3-4 minutes until it turns soft. This brings out the flavor. Next, add the minced garlic, diced carrots, and celery. Cook for about 5 more minutes. You'll smell a lovely aroma! After that, toss in the bell pepper and zucchini. Stir them for another 3 minutes until they soften. Then, pour in the canned tomatoes with their juice and mix in the rinsed lentils. Now comes the fun part! Add the vegetable broth, ground cumin, dried thyme, smoked paprika, salt, and pepper. Bring the soup to a boil. Once it starts boiling, lower the heat, cover the pot, and let it simmer for 25-30 minutes. You want the lentils to become tender and full of flavor. - Checking lentil tenderness - Adjust seasoning and consistency As the soup cooks, check the lentils for tenderness. You want them soft but not mushy. If the soup tastes a bit bland, adjust the seasoning with salt and pepper. If it’s too thick, add a little more broth or water to get the right consistency. This simple soup is all about making it just how you like it! If you want the full recipe, you can find it in the article. Enjoy your cooking! To boost the health benefits of your soup, try these ideas: - Add leafy greens: Spinach or kale blends well. - Use low-sodium vegetable broth: This cuts down on salt. - Incorporate more vegetables: Carrots, peas, or sweet potatoes add flavor and nutrition. Choosing the right pot makes a big difference. - Optimal pot types: A Dutch oven is great for even cooking. A stock pot works too. - Best practices for stovetop cooking: Keep the heat moderate. Stir often to prevent sticking, and cover the pot to keep moisture in. Enhance your meal with these tasty ideas: - Accompaniments: Serve with whole grain bread or a fresh salad. - How to garnish effectively: Use fresh parsley or cilantro for color and taste. Sprinkle a little on top just before serving. Try these tips to make your Healthy Lentil Veggie Soup even more delightful! For the full recipe, check out the Lively Lentil Veggie Delight 🥦. {{image_2}} You can make this soup even more filling by adding plant-based proteins. Try using chickpeas or black beans. They not only boost the protein but add great texture. You can also toss in some tofu for a hearty bite. For broth, you have options too. You could use a homemade veggie broth for a fresh taste. If you want more flavor, a mushroom broth works well. It gives a nice depth to the soup. Herbs and spices can change the whole soup. Try adding fresh basil or dill for a bright taste. A pinch of turmeric can give it a warm glow. For a kick, add red pepper flakes or a splash of hot sauce. You can also explore regional flavors. For a Mediterranean twist, use oregano and lemon. If you want Indian vibes, add cumin and coriander. These changes make each bowl unique. Seasonal veggies can make your soup even better. In summer, use fresh corn or green beans for a sweet crunch. In winter, add root vegetables like parsnips or sweet potatoes for warmth. Using what's in season not only tastes great but is also good for the planet. Fresh vegetables bring out the best flavors. So, check your local market for the best picks! To keep your soup fresh, follow these steps: - Cool the soup to room temperature. - Transfer it to airtight containers. - Store in the fridge for up to five days. Using glass containers helps avoid spills and keeps flavors intact. You can freeze this soup for later use. Here’s how: - Portion the soup into freezer-safe containers. - Leave space at the top for expansion. - Label each container with the date. To reheat, thaw the soup in the fridge overnight. Then, heat it on the stove. Stir occasionally for even warming. In the fridge, your soup lasts about five days. If you freeze it, it stays good for up to three months. Always check for any off smells or changes before eating. When in doubt, throw it out! Yes, you can use dried lentils. Just remember to soak them first. Soaking helps them cook faster. If using dried lentils, cook the soup for about 40-45 minutes. This will allow enough time for the lentils to become tender. You have a few great options for broth alternatives. You can use water with added herbs and spices for flavor. Another choice is to use chicken broth for a non-vegetarian option. Bouillon cubes or homemade broth can also work well. Yes, this soup is gluten-free. The main ingredients, like lentils and vegetables, do not contain gluten. Just make sure the vegetable broth you use is labeled gluten-free. If you want to add some heat, try adding red pepper flakes. You can also use diced jalapeños or a dash of hot sauce. Start with a little and taste as you go. This way, you can get the spice level just right for you. For the complete cooking guide, check out the Full Recipe. This blog post covered a hearty lentil veggie soup recipe. You learned about key ingredients, cooking steps, and helpful tips. I shared ways to customize the flavor and nutrition. Storing the soup properly can keep it fresh longer. Enjoy the process of making this soup. Experiment with flavors and seasonal veggies. With these guides, you can create a delicious, healthy dish. Dive in, and happy cooking!

Healthy Lentil Veggie Soup

Discover the vibrant flavors of Lively Lentil Veggie Delight, a hearty and nutritious soup perfect for any meal! This easy recipe combines tender lentils with colorful veggies, making it a wholesome choice for vegans and comfort food lovers alike. In just 45 minutes, you can enjoy a delicious bowl that's packed with healthy ingredients. Click through to explore this delightful recipe and bring a burst of flavor to your table!
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Ingredients
  

1 cup green or brown lentils, rinsed

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 red bell pepper, diced

1 zucchini, diced

1 can (14 oz) diced tomatoes

6 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley or cilantro for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the diced onion and sauté for 3-4 minutes until softened.

      Stir in the minced garlic, carrots, and celery, cooking for an additional 5 minutes.

        Add the red bell pepper and zucchini, cooking for another 3 minutes until the vegetables start to soften.

          Pour in the canned tomatoes (with juice) and stir in the rinsed lentils.

            Add the vegetable broth, ground cumin, dried thyme, smoked paprika, salt, and pepper. Bring the soup to a boil.

              Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender.

                Taste and adjust the seasoning as needed. If the soup is too thick, add a little extra broth or water to reach your desired consistency.

                  Serve hot, garnished with fresh parsley or cilantro on top.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6